Monday 24/2 |
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| Lunch: | Creole meat stew with rice |
| Vegetarian: | Creole bean stew with rice |
| Dessert: | Melon and pineapple salad with raspberry quark and roasted coconut |
| Dinner: | Vegetarian hash with pannoumi, zucchini and leeks |
| Vegetarian: | Broccoli soup with boiled egg and soft bread |
Tuesday 25/2 |
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| Lunch: | Salted beef brisket with horse radish sauce and roasted root vegetables |
| Vegetarian: | Turnip patty with horse radish sauce and roasted root vegetables |
| Dessert: | Cherry cake with roasted almonds and whipped cream |
| Dinner: | Tortellini with ricotta and spinach, chicken in tomato sauce |
| Vegetarian: | Tortellini with ricotta and spinach, lentils in tomato sauce |
Wednesday 26/2 |
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| Lunch: | Breaded fish with remoulade sauce and boiled potatoes |
| Vegetarian: | Breaded celeriac with remoulade sauce and boiled potatoes |
| Dessert: | Coconut and chia pudding with pineapple and passionfruit salad, roasted coconut |
| Dinner: | Ramen with pork and noodles |
| Vegetarian: | Ramen with oomph and noodles |
Thursday 27/2 |
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| Lunch: | Spicy chicken soup with coconut milk and lime leaves, soft bread |
| Vegetarian: | Spicy tofu soup with coconut milk and lime leaves, soft bread |
| Dessert: | Pancakes with jam and whipped cream |
| Dinner: | Sausage with stewed spinach and fried potatoes |
| Vegetarian: | Vegan sausage with stewed spinach and fried potatoes |
Friday 28/2 |
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| Lunch: | Slow cooked beef chuck, red wine gravy with bacon and mushrooms, mashed potatoes |
| Vegetarian: | Roasted pumpkin, red wine gravy with onion and mushrooms, mashed potatoes |
| Dessert: | Blueberry crumble with custard |
| Dinner: | Taco buffet |
| Vegetarian: | Vegetarian taco buffet |